为开发利用脐橙皮渣资源,通过单因素、正交试验研究超声波辅助食盐-小苏打溶液对脐橙皮渣的脱苦效果,并利用D-Optimal Design法优化得出脐橙皮渣馅料的最佳配方。结果表明,影响脐橙皮渣脱苦效果的主次因素依次为：超声功率> 超声时间>食盐-小苏打溶液浓度。将脐橙皮渣浸泡在浓度为3%(质量比1：1)的食盐-小苏打溶液中,30℃、120W条件下超声15min,脱苦去涩效果最佳。相关性分析结果显示,馅料的感官品质与TPA参数的硬度、胶粘性和回复性呈极显著的负相关(P＜0.01)。单因素方差分析结果表明,柑橘皮渣浆对馅料硬度、胶粘性影响显著(P＜0.05)；白砂糖对馅料硬度影响显著(P＜0.05),对回复性影响极显著(P＜0.01)；花生油、玉米淀粉对硬度、胶粘性和回复性影响不显著(P＞0.05)。混料优化试验和验证结果得脐橙皮渣馅料的最优配方为：皮渣浆77.0%、白砂糖17.0%、花生油4.5%、玉米淀粉1.5%,制作出的馅料清香可口、细腻爽滑、不黏牙,感官品质较高。
Navel orange peel residue is the main residue in the navel orange processing industry. It has a wide range of sources and rich nutrients. However, there are still a large amount of navel orange peel slag being thrown away, resulting in waste of resources and environmental pollution. In order to develop and utilize navel orange peel residue resources, single-factor and orthogonal experiments were carried out to study the debittering effect of ultrasonic wave-assisted NaCl-NaHCO3 solution on navel orange peel residue. The D-Optimal Design method was used to optimize the formula of filling of navel orange peel residue. The results showed that the order of influencing the debittering effect of navel orange peel residue were as follows: ultrasonic power＞ultrasonic time＞NaCl-NaHCO3 solution concentration. The best effect of removing bitterness and astringency was soaking the navel orange peel residue in NaCl-NaHCO3 solution with a concentration of 3% (mass ratio 1:1), ultrasound for 15 minutes under the conditions of ultrasonic temperature 30℃ and ultrasonic power 120W. According for the correlation analysis, the sensory quality of filling was significantly negatively correlated with hardness, gumminess and resilience of TPA parameters (P<0.01). The results of one-way analysis of variance demonstrated that citrus peel pulp had a significant effect on the hardness and gumminess of filling (P＜0.05). Sugar had a significant effect on filling hardness (P＜0.05) and a very significant impact on the resilience (P＜0.01). Peanut oil and corn starch had no significant effects on hardness, gumminess and resilience (P>0.05). Mixture design and verification experiment results illustrated that the optimal formula of navel orange peel filling was: peel pulp 77.0%, sugar 17.0%, peanut oil 4.5%, corn starch 1.5%. The navel orange peel residue filling using this formulation was fragrant and delicious, smooth and non-sticky, with a high sensory quality.